Be sure to wash the picked plums very well to remove any bird leavings and sort through the washed fruit and cull out the damaged, mushy fruit. Some of the plums were smashed after the ride back to the city. I removed these along with some twigs and leaves.
The skin of this plum is tough and the pits hang to the flesh and are hard to remove so my big steamer makes short work of juicing them and I make jelly instead of jam. It's much less labor intensive.
Be sure to use a large, heavy bottomed pot and a long handled wooden spoon to make jelly. The jelly needs to come to a rolling boil that you can't stir down and you don't want the jelly to boil over or to burn yourself. See that rolling boil? The heavy bottomed pot ensures that the jelly won't scorch. I used an 8 quart stockpot for 5 1/2 cups of juice. You need a very deep pot!
Jars of jewels!
Our tree yielded enough juice to make 32 assorted jars of jelly and 2 pints of syrup. I just followed the instructions on the pectin package. Easy!!!
Linked to Garden Tuesday.